Looking for something sweet and refreshing to get you through this summer heat? Then you'll want to give these dessert dishes a try.
No. 1 Grilled Peaches
"My favorite summer dishes are old school." - Chef Renee Kelly, former owner and chef of Harvest in Shawnee. This recipe was featured in the "Taste of Kansas" section in the summer of 2016.
- 6 ripe peaches washed and pitted
- 1/4 cup apple cider vinegar
- 1/4 cup cider vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 pinch sea salt
Whisk together the vinegar, olive oil, honey, vanilla, cinnamon and salt. Toss the peaches into the marinade and let stand for 20-30 minutes. Place on hot grill for about 1 minute on each side. Scoop ice cream on top, garnish with lavender buds and drizzle with clover honey.
No. 2 ALMOND CAKE WITH STRAWBERRIES & CREAM
This recipe comes from the kitchen of Marie Fiebach, featured in issue No. 2 of 2021. Fiebach had a podcast "Feed Your Family Tonight." While the podcast is no longer active, you can hear past shows.
Marie describes this cake as being very dense. “It has the texture of a really good brownie or blondie with crisp edges and chewy interior. A small sliver is all you need because it is very rich.” She pairs it with strawberries and whipped cream for a taste of springtime.
- 1 pound fresh strawberries, hulled and sliced
- 1¼ cups granulated sugar plus 3 teaspoons, divided
- 3 tablespoons slivered almonds
- ¾ cup (11/2 sticks) unsalted butter, melted
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 large eggs
- 1½ cups all-purpose flour
- Cooking spray
- Whipped cream for serving
For the Strawberries
1. In a medium bowl, mix sliced strawberries with 2 teaspoons of sugar. Leave at room temperature for 1 to 2 hours, then refrigerate.
For the Cake
1. Preheat the oven to 350 degrees.
2. Place slivered almonds on a microwave-safe plate and microwave on high for 2 minutes. Stir. If they are not starting to brown, microwave up to 1 more minute in 20-second intervals until just beginning to brown. Set aside.
3. In a medium bowl, mix melted butter, 1¼ cups sugar, almond extract, vanilla, and salt. Add eggs and mix well. Add flour and mix until incorporated. Do not over mix.
4. Prepare a 9-inch round cake pan by spraying with cooking spray, lining with parchment paper, and spraying the parchment paper.
5. Pour the cake batter into the prepared cake pan. Sprinkle it with toasted almonds and a final teaspoon of sugar. Bake at 350 degrees F. for 30 to 35 minutes until the edges are golden brown and the top is starting to brown.
6. Let the cake cool for 10 minutes in the pan, then run a knife around the edge of the cake and invert onto a plate. Remove the parchment paper and then flip the cake over onto a cake plate or cutting board so the almonds are back on top.
7. Slice and top with macerated strawberries and whipped cream.
No. 3 CLASSIC AMERICAN COBBLER
With available ingredients, including freshly ground wheat flour and fruit from the orchard or foraged berries, early settlers created cobbler, a dessert that is now considered to be an American classic.
- 1 cup granulated sugar + extra for sprinkling on top
- 1 cup Hoffman Grist Mill sifted wheat flour
- 1 stick butter, softened
- 2 large eggs
- Fruit: fresh fruit cut to cover the bottom half of the dish & sweetened to taste with sugar. Could also use sweetened frozen fruit or a (30-ounce) can of pie filling
1. Preheat oven to 375°. Grease or spray an 8-9-inch round or square dish.
2. In a mixing bowl, mix together the sugar, flour, butter and eggs to make a thick batter.
3. Arrange fruit in the bottom of the prepared dish.
4. Spoon dollops of batter over fruit; spread to partially cover the fruit. Sprinkle with additional sugar if desired.
5. Bake for around 45 minutes until lightly brown.
No. 4 Zesty Lemon Bars
- 1 cup butter or margarine
- 2 1/4 cups all-purpose flour
- 2 cups sugar
- 4 eggs
- 2 teaspoons grated lemon peel
- 1/2 cup fresh lemon juice (do not substitute with bottled)
- 2 tablespoons powdered sugar
Preheat oven to 350 degrees. Mix butter, 2 cups of the flour and 1/2 cup of the sugar and press into the bottom of an ungreased 9-ny-13 pan. Bake 15-20 minutes or until center is set and edges just begin to brown.
Mix remaining 1/4 cup flour and remaining 1 1/2 cups sugar with whisk. Add eggs, lemon peel, and lemon juice. Stir whisk until well-combined. Pour over partially baked crust. Bake 18-22 minutes longer or until center is set and edges are golden brown.
The bars will firm up as they cool. Cool 1 hour. Sprinkle with powdered sugar. Cut into 6 rows by 4 rows. These bars freeze very well.
Prepares 24 servings.